You're on the clock. The waiter just dropped off the wine list and your eyes are frantically scanning the "War and Peace"-sized novel (which may as well be in Russian) for something discernible.
The bottle you're craving, whether you know it or not, is in there somewhere. But when producers and regions look like untranslated Tolstoy to you, the search can be overwhelming.
"Wine is so intimidating," said Erin Rolek, general manager at the Bachelor Farmer. "I think that's a problem. Wine is not meant to be intimidating. It's a beverage, it's an agricultural product. But it's historically not been as accessible as other drinks like beer."
Accessibility aside, Rolek, a 27-year-old sommelier, said people are showing an interest in wine at an increasingly young age. Many of her friends are "just starting their wine process," taking classes and reading about wine for the first time. Nicolas Giraud, manager and wine director at Meritage, says a fair amount of inquisitive twentysomethings enroll in the wine classes he teaches at the downtown St. Paul restaurant.
Between grape varieties, geography and the characteristics of individual winemakers, broaching the world of wine can seem daunting. But whether looking to ease the ordering process or delve a little deeper, there are ways to make scratching the oak-barrel surface manageable.
Vino vets say tasting and talking is essential. Side-by-side sampling at home with friends or at restaurants that offer half-glasses can help people pinpoint their preferences.
"When you're comparison tasting, it's a much easier way to learn, and less intimidating," said Martina Priadka, general manager and sommelier at Dakota Jazz Club and Restaurant. "You might taste something and think it's fine, but then you taste something next to it and you realize, 'Oh yeah, this one is really good, I don't like this one.' Then you start pulling out the same characteristics every time, why you don't like it, and pretty soon you're talking wine."
For those fine-dining excursions at restaurants with cellars the size of Australia, systematically winnowing a wine list can help. To start, Priadka suggests deciding between light- and heavy-bodied wines. For lighter options, she points to pinots and Beaujolais, with Bordeaux and cabernet on the heavy side.